Dashi Kit

  • About this Item

    The best combo for making Dashi at home! Salt Point Seaweed California Kombu with traditional fermented Bonito Flakes aka Katsuoboshi.

  • How to Use

    Recipe from Bon Apetite:



    • 2 appoximatley 6x5-inch pieces dried kombu
    • 1½ ounces bonito flakes (about 3 packed cups)


    Combine kombu and 8 cups water in a large saucepan. Let sit until kombu softens, 25–35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fish out kombu and discard.


    Add a splash of water to pot to cool liquid slightly. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer gently, skimming off any foam, 5 minutes. Let steep off heat, 15 minutes.


    Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl; do not press on solids.